In a food processor, pulse the wasabi peas for 5-10 seconds or until they are roughly chopped, try not to over-process into a fine powder. Season the salmon with salt and pepper then schmear a layer of whole grain mustard over the salmon, except on the skin side, then dip the mustard coated sides into the wasabi pea crumbs. Sear over medium to medium-high heat in a large skilled with vegetable oil, skin side down first, 3-4 minutes per side or until the crust has formed a nice caramel color. It is important not to flip the fish before it is ready or else you will loose the crust. When the fish is ready to be flipped it will release from pan on its own and there won't be any resistance when you try to scoop it up with a spatula. If you go to turn the fish and it seems to stick to the pan, it's not ready to be flipped. This goes for anything you are cooking. When the fish is finished, remove from pan and set aside.

Deglaze the pan with the chicken broth, stirring to get up all the tasty morsels stuck to the bottom of the pan. Reduce heat to medium-low and bring the broth to a simmer. Add the cream, milk and 4 TBS whole grain mustard to the broth and whisk. Allow to reduce at a fast simmer until thick and saucy. Serve the salmon in a pool of the mustard sauce and enjoy!